most RC books mentions of curing are vague/cavalier to the point of being dangerous.

Hugh states that nitrates are just an additive to make the meat stay pink so not required for a 'natural' product.

that Jimmy bloke who is a mate of Jamie Oliver was at it in a similar manner on something the other day, just salt and then serving it up in a diner. No detail just 'this is simple - c'mon everyone have a go in your cupboard!'

PS. Sorry to sound like a cynic but already has 6 5 star reviews on amazon within a week of release, that was either some quick charcuterie or a well organised launch

If people want the facts about curing in a book then look no further than the Marianski volumes.

If you want inspiration then Reynaud, Fatted Calf, Jeffs new spanish book, Maynard Davies will all get things flowing. (dare I say it even Rhulman's 'Charcuterie' would be better than RC even if it does need a full rewrite!)